Asparagus carpaccio with dried meat
Ingredients
for 4 people
2 tbsp | lime juice |
2 tbsp | olive oil |
1 tbsp | Fine Food Confit Myrtilles-Thym |
½ tsp | salt |
a little | pepper |
250 g | green asparagus, cut lengthwise into slices approx. 2 mm thick |
80 g | Fine Food Angus Dried Meat |
50 g | Fine Food Parmigiano Reggiano DOP, shaved into thin strips using a peeler |
1 tbsp | Fine Food Confit Myrtilles-Thym |
½ bunch | basil, torn into pieces |
100 g | Fine Food Grissini al mais stiarti a mano |
How it's done
Dressing
In a small bowl, whisk the lime juice with all the other ingredients up to and including the pepper.
Carpaccio
Serve the asparagus, dried meat and cheese on a platter. Drizzle with the dressing. Top with the confit and basil. Serve with the bread sticks.
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